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As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: A new way to eat avocados, with only a spoon and some leftover dressing.

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I recently made this very good citrus salad for lunch, and finished off the last bits of an avocado on the side. I cupped the partially-demolished avocado half in my hand, spooning a surplus of shallot vinaigrette into the vessel as you would a mignonette onto an oyster. Why don't I do this more often, I thought. And why don't you?

Here you go: Halve an avocado. Spoon some shallot-y vinaigrette into its belly button. Eat with a spoon. Add more dressing as necessary, spooning and spooning, until you are left with a weightless black shell of avocado skin.

Comments (19)

I stuff my avocado with a homemade Tuscan tuna and cannelloni bean salad. I also carry an avocado with me when I travel along with a plastic spoon and fork so I can make a quick meal in the airport while waiting for my flight. ?

I started eating avocados on their own during my years of looking after other people's kids. I'd mash up half the avocado with some tuna for the little one, then save the other half for myself. My favourite method is sliced thinly on a tiny plate, sprinkled with lemon (or lime) juice, a touch of salt, and a whole whack of fresh ground black pepper.

I do that, too -- the thin slicing and squeezing and sprinkling. One of my favorite snacks! Fuchsia Dunlop also has a recipe in Every Grain of Rice that is essentially sliced avocado and sliced tofu drizzled with soy sauce. Which I love.

When I stray from avocado toast, it's generally for a simple salad with chunks of avocado and hard boiled egg, drizzled with olive oil (and sprinkled with salt, of course). But I might need to get this into the rotation too -- yum.

Very delicious, but definitely not "a new way to eat avocados." In the US, I think we'd find a lot of similar recipes from the 1930s, at least in some locales. They became more generally popular in the 1950s, and I've been eating them like this (and also with mayonnaise instead of the vinaigrette) since then.

I make something very like this - based on something my mum made all the time when I was a kid (when avocados first became available in the dark ages of the 80s) - but mine has BACON in it. It's like a BLT, sans lettuce and bread. And it's super yum! You can check it out here: http://kitchen-maid.blogspot...